Simon Rimmer served up tasty smoked mackerel with avocado pate and flatbread on Sunday Brunch.

The ingredients for the pate are: 400g smoked mackerel, 2 ripe avocados, the juice and zest of 2 limes, a handful coriander, 1 tbsp curry powder, 2 tbsp soy sauce and 1 grated apple.

For the flatbread: 375g flour, 375g yoghurt, 1 heaped tsp of baking powder, 1 clove crushed garlic, 1 tbsp curry powder and a little oil for frying.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.